Recipes+
Ingredients
Method
1.Grease a 22cm springform pan lightly; line base with baking paper.
2.Process biscuits to make thin crumbs. Add butter; process until combined. Using the back of a spoon, press biscuit mixture over base of prepared pan. Chill.
3.Puree half the mango until smooth. Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until completely dissolved. Cool to room temperature.
4.Using an electric mixer, beat cream cheese, sugar and vanilla in a medium bowl until smooth. Add 2 tablespoons gelatine mixture, then beat briefly to combine. Fold in whipped cream. Stir remaining gelatine mixture into mango puree.
5.Spread cream cheese mixture over crumb base. Pour mango mixture over cream cheese mixture; using a knife. Cover with plastic food wrap; chill for 5 hours or until firm. To serve, arrange remaining mango over cheesecake.
Replace butternut biscuits with gingernut biscuits if you prefer.
Note
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